Easy Microwave Chicken And Egg Rice Bowl

A delicious and satisfying meal in just minutes – that’s what this microwave chicken and egg rice bowl is all about! This easy recipe combines juicy chicken, fluffy rice, and vibrant veggies in a flavorful bowl, all cooked to perfection in the microwave.

Ingredients

• 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
• 5 large eggs
• 2 cups uncooked white or brown rice
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup frozen peas and carrots
• 2 teaspoons soy sauce
• 1 teaspoon sesame oil
• Salt and pepper, to taste
• Scallions, chopped (optional)

Instructions

Start by cooking the rice according to package instructions, then set aside. In a separate bowl, whisk the eggs together and set aside.

In a large microwave-safe bowl, heat the olive oil for 30 seconds.

Add the diced onion and minced garlic and microwave for 1-2 minutes, or until the onion is translucent. Add the chicken to the bowl and microwave for 3-4 minutes, or until the chicken is cooked through.

Add the frozen peas and carrots to the bowl and microwave for an additional 1-2 minutes, or until the vegetables are tender.

Push the chicken and vegetables to one side of the bowl, leaving a small well in the center. Pour the whisked eggs into the well and microwave for 30-45 seconds, or until the eggs are scrambled.

Mix the eggs with the chicken and vegetables, then stir in the cooked rice, soy sauce, and sesame oil.

Season with salt and pepper to taste. Divide the mixture into 5 portions, garnishing with chopped scallions if desired.

Serve hot and enjoy!

Notes

Use leftover cooked rice to make this recipe even quicker.

You can also customize the veggies to your liking, so feel free to swap out the peas and carrots for your favorite frozen mix.

If you prefer a runnier egg, cook for 30 seconds and check, then continue to cook in 15-second increments until desired doneness.

For a protein-packed breakfast, serve with an additional fried or poached egg on top.

Sesame oil can be omitted if you don’t have it on hand, just add a bit more soy sauce for flavor.

You can also make this recipe in advance and refrigerate or freeze for a quick reheat.

Nutrional Value

• Calories: 420
• Total Fat: 18g
• Saturated Fat: 3.5g
• Cholesterol: 220mg
• Sodium: 450mg
• Total Carbohydrates: 35g
• Dietary Fiber: 1g
• Sugars: 1g
• Protein: 35g